20g Protein Cottage Cheese Microwave Brownie in 90 Seconds

Question 1

Can I use low-fat cottage cheese instead of full-fat?

Accepted Answer

Oh sweetie, I wish I could say yes—but trust me, don't do it! I learned this the hard way when I tried to "lighten" the recipe once. Low-fat cottage cheese makes the brownie dry and weirdly crumbly instead of that perfect fudgy texture we love. The extra fat in full-fat cottage cheese gives it that luxurious, almost molten center. Worth every single calorie!

Question 2

Is this protein brownie keto-friendly?

Accepted Answer

Absolutely—with one tiny tweak! Just swap the maple syrup for your favorite sugar-free syrup (I like monk fruit sweetener) and you're golden. It still gives you that sweet chocolate fix without the carbs. Sometimes I'll even stir in a spoon of Nutella—okay fine, that's cheating, but a girl's got to live a little!

Question 3

Can I bake it in the oven instead of microwaving?

Accepted Answer

You sure can! Pour the batter into a small ramekin and bake at 350°F for about 12 minutes. It'll get slightly more cake-like around the edges but stay gloriously gooey inside. Perfect for when you're craving that classic oven-baked brownie experience (or if your microwave's already full of meal prep containers!).

Question 4

Will this work with dairy-free cottage cheese substitutes?

Accepted Answer

I've experimented with this more than I'd like to admit—the answer is... kinda? Silken tofu blended smooth works in a pinch for a vegan version, but you'll miss some of that signature richness. If lactose is your only concern, look for lactose-free cottage cheese. Honestly though? The original with real cottage cheese is what makes this high-protein mug brownie magic happen!

Cottage Cheese Microwave Brownie

Ingredients

Instructions

Notes

Nutrition